In a large pot, sauté chopped onions until golden brown and then add in the lamb cubes and stir.
Add in the garlic, ginger, thyme and bay leaves with about 60ml water and wine and cover with a lid and allow to simmer.
After the water has dissolved and the onions are soft, add in the tomato paste, sugar, 100ml water and lamb stock cubes.
Cover the pot with a lid again and cook on a low heat until the meat is slightly soft. Then add in the carrots butternut and potatoes. Once the hard veg is cooked, add in the baby marrow.
Cook until the sauce becomes slightly thick and the vegetables and meat become soft. Serve with rice, bread or roti.Recipes reprinted with permission of Shaun Dampies, Executive Chef at Granny Mouse Country House and Spa.